Mary Ann's Blog
Tender to The Bone
February 16, 2015
Oh those dried out pork chops! Never again.
Try this method of reverse searing for great flavor and caramelization. For two center cut bone-in chops, combine 2 Tablespoons sugar and 2 Tablespoons fine sea salt. Mix and rub well into both sides of chops. Refrigerate on a rack over a baking sheet uncovered for 8 hours or overnight.
When ready, bring chops to room temperature at least one hour before cooking, then preheat oven to 250F and bake them until an internal temperature of 120F is reached (about 30 minutes).
Remove from oven and heat 2 tablespoons butter or oil in a large sauce pan and over high heat, sear the chops well on both sides.
This should take about 3 minutes each side depending on how thick the chops are. I like mine cooked to between 145-150F internally. They will be nicely browned, flavorful and not dry. What’s on top of the chop you ask? Apple cider sauce.
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